Prepare to transport your taste buds to the vibrant streets of Morocco with this irresistible Lamb Tagine that promises to be the most mouth-watering meal you'll cook this season! Imagine tender, succulent lamb chunks melting in your mouth, perfectly spiced with warm cinnamon and cumin, and sweetened by plump apricots that create a symphony of flavors that will make your dinner guests beg for seconds. This isn't just a recipe - it's a culinary adventure waiting to unfold in your very own kitchen!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Moroccan
Serves: 6 servings
Ingredients
- 2 lbs lamb, cut into chunks
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup dried apricots
- 2 tsp ground cumin
- 1 tsp cinnamon
- 1 can chickpeas, drained and rinsed
- Salt and pepper to taste
- 2 cups chicken broth
Instructions
- Prepare all ingredients by cutting lamb into 1-inch chunks, chopping onion finely, and mincing garlic cloves.
- Season lamb chunks generously with salt, pepper, ground cumin, and cinnamon, ensuring each piece is well-coated with spices.
- Heat a large tagine or heavy-bottomed Dutch oven over medium-high heat with a small amount of olive oil.
- Brown lamb chunks in batches, ensuring each piece develops a rich golden-brown crust. Remove browned meat and set aside.
- In the same pot, sauté chopped onions until translucent and slightly caramelized, about 5-7 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn.
- Return browned lamb to the pot and add chicken broth, ensuring meat is mostly covered.
- Bring liquid to a gentle simmer, then reduce heat to low, cover, and let cook slowly for approximately
- 5 hours until lamb becomes tender.
- Add drained chickpeas and dried apricots during the last 30 minutes of cooking.
- Check seasoning and adjust salt and pepper as needed. The sauce should be rich and slightly thickened.
- Let the tagine rest for 10 minutes before serving to allow flavors to meld together.
- Serve hot over fluffy couscous or rice, garnished with fresh chopped parsley if desired.
Tips
- Meat Selection: Choose a cut of lamb with some marbling, like shoulder or leg, to ensure maximum tenderness and flavor.
- Spice Technique: Toast your ground cumin and cinnamon briefly in the pan before adding to intensify their aromatic qualities.
- Browning is Key: Take time to properly brown the lamb chunks - this step builds deep, rich flavor foundations for your tagine.
- Low and Slow: Patience is crucial. The long, slow cooking process is what transforms tough meat into melt-in-your-mouth perfection.
- Liquid Management: Ensure you have enough chicken broth to keep the meat moist, but not so much that it becomes soupy.
- Apricot Timing: Add dried apricots later in the cooking process to prevent them from becoming too mushy.
- Resting Period: Always let your tagine rest for 10 minutes before serving to allow flavors to fully develop and integrate.Pro Tip: Serve over fluffy couscous or fragrant rice to soak up all those incredible sauce flavors!
Nutrition Facts
Calories: 157kcal
Carbohydrates: 23g
Protein: 7g
Fat: g
Saturated Fat: g
Cholesterol: mg
